Pastry Prep Cook

Description

We are seeking a talented, eager, meticulous, and passionate Pastry Prep Cook to assist the Pastry Department in our kitchen. This includes being responsible for all preparation of baked goods, desserts (including simple wedding cakes), bread, breakfast, and brunch items. We are aiming to be renowned for our outstanding quality products, and we’d you to help assist and take our pastry program to the next level!

Requirements

· Assisting in the preparation of the pastry program for all events including but not limited to:

o Farm-House Restaurant 

o Banquets

o Patio and Bar

· Mixing Batters, doughs, sauces, etc.

· Cutting cakes, Pies, Breads, etc.

· Prep for smaller on-premises events

· Produce Bar and Patio Desserts

· Off-premises catering events (future)

· Assists the Pastry Chef and Cooks with any needs they may have outside of the Pastry Department.

· Maintains the quality of work and enforcing the Barn Resort standard

· Ensures that all pastry items are beautifully presented and plated according to brand standard.

· Follow all recipes, new and old.

· Produces all products after receiving each week’s BEO and tasks each day.

· Assist in all pastry preparation to ensure food adheres to the standards of quality.

Cleanliness + Organization

· Maintains and organizes food shelves, supplies, and equipment.

· Maintains cleanliness and organization of kitchen and equipment.

· Ensure all safe food-handling procedures are being always demonstrated.

· Helps receive all food and supply orders and ensures completeness of the orders and top quality of items.

· Maintain superior cleanliness and organization of kitchen and equipment.

Benefits:

Dental insurance

Health insurance

Vision insurance

Employee discount

Flexible schedule

Paid time off

Requirements:

· Must have a passion for farm-to-table cuisine, a love for the kitchen, and a strong desire to work with our pastry team

· Must be willing to learn knife skills and cooking techniques

· Must be extremely hardworking and willing to work 40 hours per week during the high season, depending on the magnitude of the event.

· Must be professional, patient, adaptable, enthusiastic and cheerful (we like to have fun in our kitchen!)

· Must have reliable transportation to commute daily

 Schedule

40+ hours during peak season at times (May-November), 32+ hours a week during off-season (December-April)

Must be available weekends + holidays